Paneer Mushroom Stuffed Spinach Wrap Flavoured With Prunes

Step 1: To begin making the spinach wrap, heat oil in a preheated pan on medium heat

Step 2: Add the spinach and green chillies and saute until spinach wilts completely and has softened

Step 3: Once softened turn off the heat and allow it to cool

Step 4: Once cooled, add into a blender to make a smooth puree

Step 5: Into a large mixing bowl, add wheat flour, salt and spinach puree

Step 6: Add a little water if required and knead to make a smooth and firm dough

Step 7: Drizzle a little oil on the top and knead again to make a smooth dough

Step 8: Cover the dough and rest for 5 minutes

Step 9: Divide the rested dough into 4 large balls

Step 10: Dust the dough in flour, flatten it and roll it into a large 8 inch circle

Step 11: Place it on a preheated pan and cook on both sides until golden spots appear and puffs up a little

Step 12: Ensure the spinach roti is well cooked

Step 13: Proceed to cook the remaining portions of the dough in the similar way and stack them one over the other, so it remains soft

Step 14: To make the filling, heat oil in a preheated pan over medium heat

Step 15: Add garlic, red bell peppers, onion and saute until the onion & peppers are evenly roasted until lightly golden

Step 16: Once golde, add the mushrooms and spring onions and saute on high heat until the mushrooms have softened

Step 17: At this stage at the tofu, soy sauce, chilli sauce and oregano and optionally salt to taste and toss all the ingredients on high heat until well combined

Step 18: Turn off the heat and stir in the prunes and the parsley leaves

Step 19: Set the filling aside to cool a little

Step 20: To assemble the wrap, place the spinach roti on the flat surface, smear a tablespoon of hung curd on the spinach roti

Step 21: Spoon a large tablespoon of the roasted vegetables

Step 22: Once filled, roll to make a wrap and serve